Make “pumpkin pie” replacing the pumpkin with pureed squash. If doing this, drain some of the water off the squash before pureeing so that your “pumpkin” isn’t too runny. Runny “pumpkin” pie, not so much! (Not a bad idea considering the recent Pumpkin Shortage!)

Peel, Dice and then freeze. Butternut Squash can be frozen “raw.” Dice into larger chunks and smaller pieces.

Comments

Have you ever noticed that weird residue that you get all over everything when you work with butternut squash? It gets on your hands, your knife, your cutting board. One time my sister tried to boil the squash first to make it easier to peel and it got all over her pot and she had to scrub the stupid thing so many times to finally get it off! The residue doesn’t go away if you give the squash a good scrubbing first either. When I get it on my hands I have to use a scrub brush to scour it off my hands and even that doesn’t work very well.

i’ve heard that this only happens if you are using unripe squash or squash straight from the vine, and that it doesn’t happen so much if you leave the squash to ripen for a week or two in the kitchen before cutting it up.

Being type 2 diabetic, I am always looking for ways to reduce grams of carbs. For squash, I bake the halves in the oven with sugar free pancake syrup and cinnamon sugar. Mrs Butterworth’s sugar free is 8g carbs for 1/4 cup. Love Cary’s sugar free but it is 12g carbs for 1/4 cup. It is maple flavored though and I do keep some for cooking.

I am starting to see squash for sale; sold by the pound. But, I will buy mine at Trader Joe’s were they are sold by the each. Love all of them. I make my own cinnamon sugar with lots and lots of cinnamon and just a little Splenda.

Once, I had spaghetti squash prepared a most unusual way that I duplicate at home. The cooked and scrapped squash was served with butter and thyme flavored honey. What a shock as this was the vegetable of the day. I was expecting some kind of broccoli and cauliflower medley! Bonefish Grill; with restaurants in Macon, ATL, and Savannah, GA.

I boil the squash to the point where I can mash it. I serve it under spaghetti sauce instead of spaghetti noodles and top with parmesan cheese. It’s a hit at our house. Peel and julienne for baked fries topped with chili powder and a bit of salt. I’ve also used it in casseroles and I’m thrilled I got enough from my garden this year to have all winter.

we cut them in half scoop out the seeds leaving the outer skin on, pleace them in a 9×13 pan with about a 1/2-1″ of water in the pan and dot with butter and brown sugar and cinnamon, nutmeg, etc bake at 350 for 1 hour then to serve eacch person scoops out what they want and we discard the outer skin
i usually have baked potatoes and pork chops or meatloaf, so it all bakes for 1 hour

🙂 easy peasy! talk about a genuine time saver. no cutting, peeling, struggling…

Rinse the squash, place into the crock pot with a bit of water (1/2-1C). Turn on High for 2 hours. Remove from crockpot a fully cooked squash! Let sit for a few minutes. Slice in half, scoop out the strings and seeds, do what you want with it. I puree 1/2 as baby food and dice the other half to toss into risotto, rice pilaf, brown rice, orzo, quinoa… Also, the pieces and puree freeze great and thaw beautifully.

Would love to have butternut squash ravioli… Any chance you can post a how-to on this? (Thanks for info on cutting butternut squash… didn’t know what to do the last time I tried to make it and struggled… excited to go out and buy one!)

Is it possible to freeze butternut in the half shell?
Cut in half and scoop seeds and then freeze?

Also when I cook mine I cut it in half scoop seeds and then cover with cling wrap or the like.
Put in the microwave and cook for 6 minutes or until it pierces easily.
Then remove the wrap and season as you like. Serve in the shell!
I do with ever time I fix the squash with any meal I prepare.
Same way with spaghetti squash.